Asparagus and Poached Egg with Béarnaise Sauce
This is the perfect, light brunch meal.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 25 mins |
- Cook Time : 20 mins
2 shallots, sliced
2 sprigs thyme
5 whole black peppercorns
½ C (125 ml) white wine
½ C (125 ml) apple cider vinegar
3 egg yolks
2 Tbsp (30 ml) olive oil
200 g asparagus
Sea salt and freshly ground black pepper
4 large eggs
2 Tbsp (30 ml) apple cider vinegar
1 loaf Sour dough bread
For the Béarnaise sauce, cut the butter into cubes and allow it to reach room temperature.
Put shallots, thyme sprigs, peppercorns, white wine and vinegar into a small pot. Cook until the liquid has reduced and there is about a third left.
Put egg yolks in the top of a double boiler. Strain the reduction and pour over the egg yolks, whisking to incorporate. Cook the mixture in the double boiler until it starts to thicken.
Once the sauce has thickened, start adding three to four cubes of butter at a time, whisking to incorporate it. When all the butter is incorporated, remove the bowl from the heat and check the seasoning. Set aside
Heat the olive oil in a pan and sear the asparagus for a few minutes, be careful not to over-cook it. Season with sea salt and pepper.